Chicken Soup with Matzah Balls

Course: Soup

Cuisine: Jewish

Keyword: soup

Prep Time: 30

Cook Time: 45

Servings: Servings

Calories: 348kcal

Yield: 16 Matzah Balls

Crack 4 eggs into a bowl and beat them with a hand mixer until light and fluffy. Add matzah meal, water, oil, onion powder (if using), dill, salt and pepper.
With a spoon stir by hand so that the eggs retain some fluffiness. The mixture is sure to fall; that is fine. Place mixture in the fridge for an hour or more.
Bring a large pot of water to a boil. Use a large pot as these matzah balls will grow and need a lot of room to expand. Add salt and wait until water is boiling. Using wet hands, form small balls and drop them gently into the boiling liquid. Let them boil rapidly for 30 minutes. Remove gently from the pot, drain, and cool. If not adding to soup immediately, store in plastic bags in freezer until ready to eat.

Preheat oven to 375℉. Line a sheet pan with parchment paper.
Place chicken on prepared pan. Drizzle with 2 tablespoons of oil and sprinkle with garlic powder, cumin, chili powder and salt. Place in oven and bake for 25 minutes, flipping the chicken half way through. Once cooked, pull chicken into small shreds using two forks.

Meanwhile, heat olive oil in a large soup pot over medium heat. Add carrots, celery, and onion, and cook stirring occasionally, about 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, taste to adjust seasoning and leave to simmer until ready to serve.
Add matzo balls and chicken pieces to soup and serve hot from the stove.